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Tip: Thai peppers are hot, we strongly recommend wearing gloves while preparing this recipe.
Pack papaya, peppers, scallions, garlic, cilantro and lime peels into fermentation jar.
Combine salt and water, stir until salt is fully dissolved to make the brine.
Add fermentation weight and pour in brine (and fish sauce if using) to cover, ingredients should be fully submerged when weighted. Questions about fermentation weights? Check out our Fermentation Weight Guide.
Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for 2-3 weeks at room temperature out of direct sunlight.
Add fermented papaya, peppers, scallions, garlic and lime peel to blender with 1 cup of the fermentation liquid. Blend until smooth and then add vinegar to taste. Hot sauce will keep refrigerated for at least 2 months.